father tim's mother's pork roast
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Don't you just love the name on this recipe? It brings to mind a family tradition recipe so good, that the son asked for the recipe so it could be passed along and shared and enjoyed by others! Love that!!
yield
10 serving(s)
prep time
30 Min
cook time
5 Hr
method
Roast
Ingredients For father tim's mother's pork roast
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2 Tbspvegetable oil
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1 Tbspall purpose flour
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4 lbboneless boston butt pork roast (1 piece)
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1/2 cfresh sage leaves/ or 3 tbsp dried sage
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1/2 cchopped fresh rosemary/ or 2 tbsp dried rosemary
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1/4 cfresh thyme leaves/or 2 tablespoon dried tyme
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10 clovegarlic, minced
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2 tspsea salt
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3 Tbspbourbon
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2 Tbspunsalted butter, softened
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4 creduced fat chicken stock
How To Make father tim's mother's pork roast
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1Preheat oven to 300 degrees
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2Place oil in heavy Dutch oven, over medium high heat
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3Rub flour over the meat; brown all sides of the meat in the Dutch oven. Takes about 5 minutes per side. Remove from pan, and set aside.
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4Place the sage, rosemary, thyme, garlic, salt, bourbon and butter in small bowl; stir until it forms a thick paste; rub herb paste all over the pork roast.
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5Return to Dutch oven; pour 3 cups of the chicken stock around the pork; cover and place in the oven.
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6Cook for 5 hours; check the meat after 3 hours, and add another cup of stock if sauce looks too dry; remove from oven; allow meat to rest for 15 minutes before slicing.
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7Serve with gravy from the pan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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